Site

Search results

  1. Volume 2, Issue 7, April 15, 2015

    https://agnr.osu.edu/Vol2Issue7

    Sundermeier and Curtis Young. 2nd –Chris Bruynis & Larry Gearhardt Class #12-Web Site/Online Content 1st ... Campus Campaign (http://cfaes.osu.edu/development/events/campus-campaign-2015-is-here). In 2014, our ... information by going to http://u.osu.edu/treasurer/files/2014/09/The-Ohio-State-University_GL-Ce.... We ...

  2. Volume 2, Issue 8, April 30, 2015

    https://agnr.osu.edu/Vol2Issue8

    (http://cfaes.osu.edu/development/events/campus-campaign-2015-is-here). In 2014, our college had its highest number of donors ever, increased support across all campuses ... of newsletter subscribers was conducted to evaluate the 2014 season and changes have been made for ...

  3. SECTIONED AND FORMED MEAT PRODUCTS

    https://meatsci.osu.edu/node/95

    foaming of the exudate which suggests the need for vacuumizing the tumbler contents. There are also two ... hexametaphosphates). If any salt is to be added to the product at all, a minimum of 0.6 percent in the final product ... may be necessary. Below 0.6 percent salt in the final product has been shown to actually be more ...

  4. Responding to an NR

    https://meatsci.osu.edu/node/110

    Small Plants Appealing Inspection Decisions, at: fsis.usda.gov/PDF/SVS_Appeals_Guidelines.pdf ...

  5. Volume 2, Issue 10, May 31, 2015

    https://agnr.osu.edu/Vol2Issue10

    by the passing of Dr. Jim Harper who passed away in 2014. We believe that our faculty are among the ... I was interviewed on the subject of grass tetany in beef cattle. FINPACK 2014 farm business on-farm ...

  6. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    failed) for metal content.  Monitoring the metal detectors would not work as a GMP, in place of a CCP for ...

  7. Volume 2, Issue 11, June 15, 2015

    https://agnr.osu.edu/Vol2Issue11

    http://southcenters.osu.edu/marketing/2014-direct-marketing-webinars.Please share this link with clientele to answer their questions and give them updates from OSU. The Ohio ... the City of Defiance and another in the Village of Hicksville. In 2014, the City of Defiance had 50 ...

  8. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    due to the buffering capacity of meat. Alkaline phosphates increase meat pH in the range of 0.1 to 0.6 ...

  9. In Plant Validation

    https://meatsci.osu.edu/node/112

    content of your product formula, etc.  However, challenge studies, which involve applying the critical ...

  10. 2013-2014 Labo Internships in Japan-Applications Due to Labo Sacramento Office

    https://ohio4h.org/events/2013-2014-labo-internships-japan-applications-due-labo-sacramento-office

    ...

Pages